Description

Ingredients

• 🫘 400 g black beans, drained and rinsed (1 ½ cups) Original: 🫘 400 g black beans, drained and rinsed (1 ½ cups)
• 🧅 1 small red onion, thinly sliced Original: 🧅 1 small red onion, thinly sliced
• 🌽 100 g corn kernels (¾ cup) Original: 🌽 100 g corn kernels (¾ cup)
• 🌶️ 1 chipotle pepper in adobo, minced Original: 🌶️ 1 chipotle pepper in adobo, minced
• 🧄 1 garlic clove, minced Original: 🧄 1 garlic clove, minced
• 🫒 15 ml olive oil (1 tbsp) Original: 🫒 15 ml olive oil (1 tbsp)
• 🧂 Salt to taste Original: 🧂 Salt to taste
• 🫓 6 small corn tortillas Original: 🫓 6 small corn tortillas
• 🥑 1 avocado, sliced Original: 🥑 1 avocado, sliced
• 🥣 30 ml vegan yogurt or plant-based sour cream (2 tbsp) dairy Original: 🥣 30 ml vegan yogurt or plant-based sour cream (2 tbsp)
• 🌿 Optional: fresh cilantro and lime wedges for serving Original: 🌿 Optional: fresh cilantro and lime wedges for serving

Preparation

• Heat olive oil in a pan. Sauté garlic and chipotle for 1 minute.
• Add black beans and mash slightly with a spoon. Stir in corn and season with salt. Remove from heat.
• Crisp tortillas in a dry skillet or bake at 200°C (400°F) until golden, about 6–8 minutes.
• Assemble tostadas with bean mixture, red onion, avocado, and vegan yogurt.
• Garnish with cilantro and lime juice if desired.

Total Time

Nutritional Value

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